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Duck with Mango on Belgian Endive (Robert Irvine) Recipe

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Duck with Mango on Belgian Endive (Robert Irvine)
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Ingredients
15
Count
Nutrition
564
Calories
Total time
30
Minutes
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Ingredients:

  • to prepare your own confit of duck* (see note)
  • 1/4 tsp kosher salt
  • 1/2 tsp finely chopped garlic
  • 1 pint lard or grapeseed oil
  • note: the above ingredients are those you will need to prepare your own confit of duck, which should be cooked the day before because of the long slow cooking time. (please add 6 to 8 hours to the cook time and 20 minutes to the prep time.) alternatively, you may wish to purchase a pre-cooked confit of duck such as those sold in many food markets.
  • 1/3 cup olive oil
  • 3 tsp sugar
  • 2 ripe mangoes, peeled and sliced away from the seed
  • 1/2 pint large raspberries, for garnish

Directions:

  1. The duck has to be prepared the day before because of the long slow cooking time. If you are purchasing a pre-cooked confit of duck, skip the instructions in this paragraph and follow the directions on the package of the product. In any event, you will need to shred the duck for use in this recipe. For your own confit of duck, mix the salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck. On the stovetop, heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range). (Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.) Add the duck to the warm oil. If you are using the oven, put the duck in a preheated 200 degree F oven for about 6 to 8 hours. If you are using the stovetop, cook the duck at a simmer. In either case, the duck must be cooked until it falls away from the bone. Remove all the duck meat from the bones and reserve meat until needed.
  2. Cut the endive in half and remove the core. Lightly sear the cut sides of the endive in olive oil over medium heat in a nonstick pan. Sprinkle in the sugar, salt, pepper, and butter - cover and continue to cook until al dente - about 10 minutes. You want the endive to be slightly tender, but firm enough to support the duck filling. Season with salt and pepper, remove from heat, and let cool.
  3. Prepare the mango/berry puree by adding the mango and strawberries to a blender or food processor and blending until smooth.
  4. If duck is cold, heat or re-heat it, depending on whether you have made your own confit, or have purchased it prepared. Shred the duck with 2 forks.
  5. Fill each endive-half with duck, spoon mango berry puree on top and garnish with a raspberry. Serve slightly warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 563.62 Kcal (2360 kJ)
Calories from fat 253.07 Kcal
% Daily Value*
Total Fat 28.12g 43%
Cholesterol 24.99mg 8%
Sodium 376.89mg 16%
Potassium 91.69mg 2%
Total Carbs 65.34g 22%
Sugars 12.44g 50%
Dietary Fiber 53.23g 213%
Protein 17.98g 36%
Vitamin C 163.5mg 273%
Iron 17.6mg 98%
Calcium 699.9mg 70%
Amount Per 100 g
Calories 36.01 Kcal (151 kJ)
Calories from fat 16.17 Kcal
% Daily Value*
Total Fat 1.8g 43%
Cholesterol 1.6mg 8%
Sodium 24.08mg 16%
Potassium 5.86mg 2%
Total Carbs 4.17g 22%
Sugars 0.79g 50%
Dietary Fiber 3.4g 213%
Protein 1.15g 36%
Vitamin C 10.4mg 273%
Iron 1.1mg 98%
Calcium 44.7mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 12
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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